酵母菌发酵过程对果酒色泽变化影响研究进展  

Research Progress in the Effects of Yeast Strains on Fruit Wine Colour

作　　者：严红光[1] 曾田 梁正坤 陶丽妃 宋正宇 邰光荣 丁之恩[3] YAN Hongguang;ZENG Tian;LIANG Zhengkun;TAO Lifei;SONG Zhengyu;TAI Guangrong;DING Zhien(Key Lab of Ethnical Feature Food of Qiandongnan, Kaili University, Kaili, Guizhou 556001;Wuguchun Distillery Co. Ltd., Xinyang, Henan 464401;College of Tea and Food Science & Technology,Anhui Agricultural University, Hefei, Anhui 230036, China)

机构地区：[1]凯里学院贵州省黔东南民族特色食品省级特色重点实验室,贵州凯里556001 [2]河南五谷春酒业有限公司,河南信阳464401 [3]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《酿酒科技》2017年第12期105-108,共4页Liquor-Making Science & Technology

基　　金：贵州省科技厅项目(黔科合J字[2013]2264号);凯里学院博士专项课题(BS2013012);凯里学院自然科学项目(Z1303);凯里学院学生规划课题(X1748;X1749;X1750;X1751)

摘　　要：分析了酵母菌发酵对果酒色泽特征影响能力近年来的研究现状,总结了酵母菌可以通过菌种吸附作用、产乙醛、丙酮酸等代谢物、产果胶酶和β-D-糖苷酶5个途径显著影响果酒色泽特征,并提出了酵母菌选育过程中应该增加酵母菌影响果酒色泽特征能力的适宜筛选标准和下一步可行的研究路线。The research progress in the effects of yeast strains on fruit wine color in recent years was reviewed.There were five pathways influencing wine color significantly,including absorption,producing metabolites like acetaldehyde and acetone acid,producing pectinase,and producingβ-D-glycosidase.The appropriate screening criteria of yeast strains that could improve wine color were put forward and the feasible research programs in the future were introduced.

关 键 词：酵母菌 果酒 花青素 发酵 色泽特征 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]